Ingredients
- 3 tablespoons unsalted butter
- 1 1/2 pounds red-skinned potatoes, diced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 large cloves garlic, minced
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 8 large eggs
- 1 cup extra-sharp farmhouse cheddar, shredded (about 4 ounces)
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.
Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.
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By IchabodCraneSH
Lomita, CA
on January 20, 2013
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Very simple... and outstanding. I have tried something similar by another Food Network chef with southwest spicing and the ingredients just got in the way. This recipe does not mess with a good thing. Loved it.
By vicky_9730280
Nevada City, CA
on November 07, 2010
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This is one of our favorite recipes. I make it all the time for breakfasst and my husband loves it. I like to use frozen hashbrown potatoes to save some time and I also add bacon or sausage if I have it on hand. Love it!
By dhmurdock_13059174
Palm Springs, 43
on August 08, 2010
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This was a really easy dish to make, I like the proportions, the spices, everything. I might have added a little more parsley and garlic, but that's my taste. One issue I had was the time/temperature settings in the oven. I followed the directions exactly and my eggs came out with hard, not runny yolks. So check the eggs occasionally to make sure they're not getting overdone and then add the cheese and just put it in the oven for about 15 seconds, just enough to melt it.
Read all 11 reviews